Now I know I have food issues - and a number of those items I would have nixed because of them (onions, tomatoes, turkey-in-soup-form), but there were about four things on that list I would happily eat, and a couple others I'd crave. The chowder especially. I love seafood! Mushroom Pizza! Chicken, yum!
So even if I drove my mom crazy growing up with the things I would eat "around" - it was pretty explicitly put "you can pick out the bits you won't eat (usually onions), but you can't *not* eat what has been prepared." Funnily enough, if my mom had pureed the onions I wouldn't have had any issue with them, because it was a texture, not taste avoidance. I'm okay with the way onions taste just fine, but I can't be able to identify them - because otherwise I can's swallow them.
I am a much more adventurous eater since I've become an adult. And while I still tend to avoid onions, and tomatoes (still a texture thing), I don't actually actively refuse them.
As the hunter/gatherer I feel you were well within your rights to deny getting them anything. But you might find out what is so distressing about most foods. Is it taste, smell, or texture? I had a thing with lentils when I was about ten that was all about the color of them. Only the greeny grey ones. Red lentils were okay. I'm still not fond of any peppers other than green for some reason (no red, orange or yellow, for some reason I don't quite understand). And I won't eat peppers cooked - that is a taste-smell issue. But fresh green pepper? Yum.
Still can't eat fresh or identifiable bananas - its a wet/dry texture thing.
I tend to avoid anything pickled - that is all about taste-smell as well. And I don't take dressing on my salad, or my sandwiches - unless it is pesto - I will sometimes dress my sandwiches with basil pesto. But not mayonnaise and never mustard or ketchup.
I think I didn't have the ability to verbalize just what made something "gross" to me when I was a kid. Some of it makes no sense.
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Date: 2009-01-30 03:01 am (UTC)So even if I drove my mom crazy growing up with the things I would eat "around" - it was pretty explicitly put "you can pick out the bits you won't eat (usually onions), but you can't *not* eat what has been prepared." Funnily enough, if my mom had pureed the onions I wouldn't have had any issue with them, because it was a texture, not taste avoidance. I'm okay with the way onions taste just fine, but I can't be able to identify them - because otherwise I can's swallow them.
I am a much more adventurous eater since I've become an adult. And while I still tend to avoid onions, and tomatoes (still a texture thing), I don't actually actively refuse them.
As the hunter/gatherer I feel you were well within your rights to deny getting them anything. But you might find out what is so distressing about most foods. Is it taste, smell, or texture? I had a thing with lentils when I was about ten that was all about the color of them. Only the greeny grey ones. Red lentils were okay. I'm still not fond of any peppers other than green for some reason (no red, orange or yellow, for some reason I don't quite understand). And I won't eat peppers cooked - that is a taste-smell issue. But fresh green pepper? Yum.
Still can't eat fresh or identifiable bananas - its a wet/dry texture thing.
I tend to avoid anything pickled - that is all about taste-smell as well. And I don't take dressing on my salad, or my sandwiches - unless it is pesto - I will sometimes dress my sandwiches with basil pesto. But not mayonnaise and never mustard or ketchup.
I think I didn't have the ability to verbalize just what made something "gross" to me when I was a kid. Some of it makes no sense.
I hope you enjoyed your feast tonight!